Enter the perfect fall dessert, Pumpkin Snack Cake with Praline Frosting! Soft and creamy frosting on top of moist pumpkin spiced snack cake!
Cake is for sure a favorite of mine, I’ll never turn down a slice. This Pumpkin Snack Cake with Praline Frosting is especially great!
It has the perfect amount of spice. It’s light, fluffy, and moist, just as any pumpkin cake should be. I simply love, love, love the creamy praline frosting.
Putting them together really crafted the absolute perfect fall dessert- not overwhelming, and truly just a knockout. The flavors just pair so well together.
My family adores this snack cake and has been snacking it up for years! But what we really love is that even people who aren’t pumpkin crazy love this recipe.
Sure, I love pumpkin recipes like everyone else, but it’s not an obsession for me, but this Pumpkin Snack Cake is phenomenal and is a fall must have.
If you are looking to switch up your pumpkin routine and want something that is truly different but absolutely tasty, you need to make this recipe.
Some of our other favorite cake recipes we have on our site include: Apple Cinnamon Cake, Air Fryer Pumpkin Cake, and Chocolate Chip Snack Cake.
WHY THIS RECIPE WORKS:
- Bursting with delicious fall flavors.
- Not too overbearing.
- Ready in under an hour.
- Can be doubled to serve more people.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM)
All-purpose flour
Baking soda
Pumpkin pie spice
Fine sea salt
Pure pumpkin puree
Dark brown sugar
Vegetable oil
Eggs
Vanilla extract
Salted butter
Heavy cream
Powdered sugar
Chopped pecans
HOW TO MAKE A PUMPKIN SNACK CAKE WITH PRALINE FROSTING, STEP BY STEP:
- Preheat the oven to 350°F. Line an 8×8 baking dish with parchment paper, and set aside.
- In a medium-sized bowl, stir together the flour, baking soda, pumpkin pie spice, and salt, set aside.
- In a large bowl, whisk together the pumpkin puree, dark brown sugar, and oil until combined.
- Add the eggs and vanilla, whisk until well combined.
- Add the dry ingredients to the wet and stir until combined and there are no dry patches.
- Pour the cake batter into the prepared baking dish and smooth out the top.
- Bake for 25-30 minutes until a toothpick inserted into the center comes out clean. Let it cool completely on a wire rack.
- Once the cake is cool, make the frosting. Place the butter in a small saucepan over medium-low heat and let it melt. Once melted, add the brown sugar and heavy cream, and whisk to combine.
- Continue to whisk constantly until the mixture comes to a boil. Once it comes to a continuous boil, take off the heat and whisk in the powdered sugar a little at a time until fully mixed in. Stir in the vanilla. Add the pecans and stir to combine.
- Immediately pour the frosting over the cake and smooth out the top. Allow the frosting to set fully, about 1 hour. Slice and serve.
CAN I MAKE THIS AHEAD OF TIME?
Certainly! You can make the cake ahead of time and store it properly until you’re ready to frost it and serve it.
DO I HAVE TO USE TOASTED PECANS?
While you can just use regular nuts, using toasted pecans really adds another depth of flavor to this frosting and the overall flavor profile of the cake. I highly recommend using toasted nuts if possible.
If you can’t, it will still taste good, but not nearly as good or as in depth with that pecan flavor as if made with toasted pecans.
WHAT OTHER SPICES CAN I USE?
If you want to add more or different taste to the cake, try adding ground cinnamon, ground clove, or even ground nutmeg. All of these spice additions will compliment the pumpkin pie spice very nicely.
HOW TO STORE:
Leftover Pumpkin Snack Cake can be stored at room temperature in an airtight container on the counter for up to 3 days. If you want to keep it longer, store it in the refrigerator for up to a week.
You can also freeze this cake recipe in a freezer container for up to 3 months.
To defrost, remove to the refrigerator or countertop until thawed. Always let your cake come to room temp before enjoying it again.
TIPS AND TRICKS:
- For a nice twist and a bit of an extra crunch, add some chopped nuts to the cake batter.
- You can make this cake ahead of time if needed.
- Feel free to use store-bought pecan pralines if desired.
- This snack cake is best served at room temp, so if you’re chilling it, make sure to let it sit out at room temp and warm up a bit before enjoying.
- You can freeze this cake, and even refrigerate it, if needed, see above on how to do that.
- You could also make a cream cheese frosting with the toasted pecans for another delicious option.
This really is the perfect fall snack cake to satisfy that sweet tooth. Looking for the perfect cake that’s not too sweet or too savory, you must try this Pumpkin Snack Cake with Praline Frosting this fall!
If you like this recipe you might also like:
If you’ve tried these PUMPKIN SNACK CAKE WITH PRALINE FROSTING or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Pumpkin Snack Cake with Praline Frosting
Ingredients
For the cake:
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon pumpkin pie spice
- ½ teaspoon fine sea salt
- 1 cup pure pumpkin puree
- 1 cup dark brown sugar packed
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the praline frosting:
- 4 tablespoons salted butter
- ½ cup dark brown sugar packed
- ⅓ cup heavy cream
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- ¾ cup toasted chopped pecans
Instructions
- Preheat the oven to 350°F. Line an 8x8 baking dish with parchment paper, and set aside.
- In a medium-sized bowl, stir together the flour, baking soda, pumpkin pie spice, and salt, set aside.
- In a large bowl, whisk together the pumpkin puree, dark brown sugar, and oil until combined.
- Add the eggs and vanilla, whisk until well combined.
- Add the dry ingredients to the wet and stir until combined and there are no dry patches.
- Pour the cake batter into the prepared baking dish and smooth out the top.
- Bake for 25-30 minutes until a toothpick inserted into the center comes out clean. Let it cool completely on a wire rack.
- Once the cake is cool, make the frosting. Place the butter in a small saucepan over medium-low heat and let it melt. Once melted, add the brown sugar and heavy cream, and whisk to combine.
- Continue to whisk constantly until the mixture comes to a boil. Once it comes to a continuous boil, take off the heat and whisk in the powdered sugar a little at a time until fully mixed in. Stir in the vanilla. Add the pecans and stir to combine.
- Immediately pour the frosting over the cake and smooth out the top. Allow the frosting to set fully, about 1 hour. Slice and serve.
Notes
- For a nice twist and a bit of an extra crunch, add some chopped nuts to the cake batter.
- You can make this cake ahead of time if needed.
- Feel free to use store-bought pecan pralines if desired.
- This snack cake is best served at room temp, so if you're chilling it, make sure to let it sit out at room temp and warm up a bit before enjoying.
- You can freeze this cake, and even refrigerate it, if needed, see above on how to do that.
- You could also make a cream cheese frosting with the toasted pecans for another delicious option.
Leave a Reply